Utica



v@uitrit tatrs atrnt @fitta HENRY W. MILLAR, OF' UTIGA, NEW YORK.

i Letters .Patent No. 65,823, dated June 18, 1867.

APPARATUS IOlt. HEATING CHEESE-VATS.

TO ALL WHOM I'I MAY CONCERN:

Be it known that I, HENRY WMILLAR, of the city of Utica, Oneida county; State of New York, have? invented a New and Improved Cheese-Vat and Heating Apparatus for GheesesVats; and I do hereby declare that the following is a full and exact description thereof, reference being had to thc accompanying drawings, and to the numbers and letters of reference on said drawings. i

The nature of my invention consists in an improved mode of creating, using, and applying the necessary heat or Warmth in the process of cheese-making, and an improved mode of tipping chcese-vats.

To enable others skilled in the art to make and use my invention, I will proceed to describe its construction and operation. i

The Figure No. 1, in the accompanying drawing, represents the vat and heater connected and complete.

" The Figure No. 2 represents the inside of the wooden vat.

The Figure No. 3 represents the wooden vat when tipped or tilted in drawing-off the curd.

The Figure No. 4 represents the coiled heating pipes and their connections. i

The Figure No. 5 represents the smoke-Hue underneath the hot-water pan..

The Figure No.6 represents the cold water pipe of the vat. v

The Figure No. 7 is a sectional wof check-valve in cold-water pipe.

Letter A in iig. 1 shows the outside of the wood vat; lette-r B shows the tin vat or milk-holder fitting into the wooden vet, spaces being under and around it for warm water; letter C the brick-work enclosing the heater;

letter H the water-pan; letter W the feed-door; letter X the ash-pit door; letter R the smoke pipe; letter N the safety pipe; letter F the hot-water pipe; letter E the cold-water pipe', letters YY the branches connecting the hot-Water pan with the hot and cold-water pipes; letters I, J, K, and L show the stop-cocks for turning onand off; letter A, in fig. 2, shows the inside of the wooden rat wit-.hout the tin milk-holder; letter G the perforated heating pipe for distributing and eolualizing` heat; letter E the. cold-water pipe; letter A, in iig. 3, shows the Wooden vat; letter B the tin milk-holder; letters V V the eccentric or turning legs for the purpose of tilting, letter U representing the shortened legs on which the vat rests when tilted, said igure as a whole showing the vat in its tilted position; letter D, in fig. 4, points to the whole heating pipes;- thc other letters indicate the same objects as in the preceding figures, differently exhibited. In iig. 5, letters O O show the bottom of the iue, which also form the cap or cover of the brick-work enclosing the heater; I denotes' the partition forming the Hue; S shows the damper for turning the heat under the hot-Water pan through the opening at T. In figs. 6 and 7 the letters MM represent check-valves to be used in lieu of stop-cock I in figs. and Ll, when desirable.

The heater is constructed of metallic pipes, screwed into necessary metallic fittings, in such a manner as to form a fire-chamber, the pipes being capable of a variety of forms in their arrangements, the idea being to obtain a large amount of heating surface in as small a space as possible, and have it all directly exposed to the action of the fire. It will be observed that the fire and the fire receptacles and heat conductors are so enclosed in brick-Work as not only largely to prevent loss of heat, but also to prevent almost wholly outward radiation of heat, which has hitherto been found a serious disturbance, by causing a temperature too high for the process of cheese-making. i

In this connection it may be mentioned that in small rats I propose constructing acasing of cast or sheet iron, instead of this brickwork, for enclosing the coil, and, if necessary, lining itwith tire-brick, or some other non-conductor of heat. This coil or heater is connected to thc .fat for heating by two pipes, GG, (although the number can be diminished or increased,) which extend through the space between the tin and wooden vats, and are perforated to distribute the heat equally. The lower end of the coil is connected to the bottom of the vat in order to supply the heater with water and cause a perfect circulation. This coil or heater is also connected to the tank or pan on the top of the brick-work in such a manner, that, by means oi stop-cocks I, J, K, and L, the circulation can be shut olf from the vat A and turned on to the pan II, when the vat is not being warmed, thus forming a quick means of heating the water in this p an, which is used for supplying the space between the wooden and tin rats with Warm water, or for any other necessary purpose. A small pipe is attached to the coldwater pipe of the coil. It', by accident, the stop-cocks I, J', K, and L should all be closed at once, steam being generated in-the coil, the water that it contains is forced up through this pipe and is discharged into the pnn,at once giving notice of the fact, and thoroughly preventing all danger of exploding.

It will also be seen that the hot water and steam, in a mixed state, passing through at Z., in iig. 4, are by means of the perforated pipes G Gr very equally distributed. It will also be seen that the heater'ean be se constructed as to be connected with and furnish heat to several different cleesevats at-the same time. l

The operation of the vat is as follows: The tank 0r pan I-I being filled with water, a tire is started in the space or chamber formed by the pipes, and the water is first warmed in this pan, the stop-cocks K and L whichV connect it to the coil being open, while those to the vat are closed, I and J, thus forming a free circulation to the pan. The water is warmed very quickly. Vhen the milk in thc tirrvatis ready the stop-cock .lis opened, (a check-valve, M, being used in the place of I, it is self-operating,) and the water immediately passes in, filling 7the space between the tin and wooden vats. then illed the stop-cocks K and Lto the pan H are closed, and the heating of the vat A B immediately commeuces, the water passing from'` the vat A through the lower pipe-E through the check-valve M, (which is placed there to prevent any back motion of the water and to keep the current of water always one way, viz, towards the beaten) and then circulates slowly through the coil D, becoming gradually heated until it is partially converted into steam. In this condition it is returned to the vat A, through the upper pipe F and pipes G G, which distribute it in the most uniform manner, and the steam being condensed on meeting the cooler water which is in the vat, it continues thc same circuit until the milk is raised tothe proper temperature, when the 'stop-cock J to the vat is closed, at once cuttingol` the circulation and stops a further rise 0f the temperature. When the heat is shut off from the valA the stop-cocks K and Lto the pan H should be opened, and this pan, meanwhile having;r been refilled with cold water, receives the heat from the coil D until the vat Ads ready te be warmed again. As it also receives the heat from the fire which escapes from the coil, by means of the flue O O, formed in the brick-work underneath the bottom of the pan, a supply of warm water is always on hand for any purpose. The two legs -U U on one end of the cheese-vat are made shorter than the others, and auxiliary legs V V or levers are attached thereto, 'turning on a joint, and are constructed so thatJ by turning these movable legs V V the vat is gradually lowered at this end until the stationary legs. U U rest on the door, thus tipping the vat for the purpose of drawingl off the curd. Vvhen ready, by merely turning back the movable legs it is again brought on a level.

In. cheese-making the milk is first warmed to about 80 or 85 Fahrenheit, the rennet is then put in andthe cui-d formed and cut up. After being cut the curd gradually settles to the bottom, the whey rising to the top, andthe heat is then applied again to scald it. This last operation is the mostimportant part et' cheese-making, for the curd is very sensitive, and great care must taken not to overheat it in any part. This is the point wherein most all cheese-making apparatus is defective, as, in most cases, the heat is applied directly to the bottom of the vat, and as the curd is a non-conductor of heat it is necessary to keep it constantly stirred or moved i u order to avoid danger of baking it from overheating. New, in my apparatus, this isientirely avoided. The heating pipes are placed on the sides of the vat and diusc the heat equally along the sides, while the lower or cold-water pipe E is connected to the bottom of the rat, and as the coil receives its supply of'water through this pipe, a constant current of water passing into the coil at this point, it gradually draws the warmer waterto' the bottom of the vat. Thus, the bottom is at no time but a little warmer than the curd is inside of the tin vat; while the majority of the heat is transmitted te the curd by means of the whey which receives its heat from the sides of the vat.

The following are. a few of the additional advantages of this vat: Its perfectdurability. lts economy in the use of fuel. The perfect means of controlling the heat. A large slipply of hot water is at all timeson hand, requiring no extra fuel to warin it. It can be regulated to heat with great uniformity. Being capable of supplyingheat to more than one vat, in fact to any number, by having the heater large enough in proportion, it renders them much less costly for factory purposes than most other cheese-makingapparatusi What I claim as my invention, and desire to secure by Letters Patent, is-- 1. In combination with one or more cheese-vets, a heater, constructed of metallic pipes, substantially as herein described and set forth.

2. Ooniiecting a coil of metallic pipes, which forms either wholly or in part the heater of a cheese-vat, with one or more perforated pipes G, placed in said cheese-vat, substantially as herein described and forthe purpose specied.

3. In combination with a cheesc-vat and a circulating heater for said vat, the arrangement of the heating pipes G and the cool-water pipe E, substantially' as herein described and for the purpose specified.

4: The combination of a pan, H, with a coil-heater, D, and one or more cheese-tats, when constructed and arranged substantially as herein described and for the purposes specified.

5. The use of the eccentric legs 'or levers, in combination with a cheese-vat, constructed and operating substantially as herein described and set forth. Y

HENRY W. MILLAR. Witnesses:

CHARLES MILLAn, JoLnrn Wiens. 

